| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts | 1 | Servings | |
INGREDIENTS
| 1 | c | Coarsely chopped pecans |
| 1/2 | c | Sugar |
| 2 | tb | Margarine or butter |
| 4 | c | Light cream |
| 2 | c | Packed brown sugar |
| 1 | tb | Vanilla |
| 4 | c | Whipping cream Crushed ice Rock salt |
INSTRUCTIONS
In a heavy 8-inch skillet combine pecans, sugar, and margarine. On the range-top, heat pecan mixture over medium heat, stirring constantly, for 6 to 8 minutes or until sugar melts and turns a rich brown color. Remove from heat and spread nuts on a buttered baking sheet or foil; separate into clusters. Cool. Break clusters into small chunks. In a large mixing bowl combine cream, brown sugar, and vanilla; stir until sugar is dissolved. Stir in pecan mixture and whipping cream. Pour cream mixture into a 4- to 5-quart ice cream freezer container. Freeze mixture according to the manufacturer's directions, using crushed ice and rock salt. Makes about 3 1/2 quarts or 24 servings. From the files of Al Rice, North Pole Alaska. Feb 1994 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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